Every Day With Rachael Ray

Salmon with
Pink Lentil Salad
Spring Rice Pilaf with
Vegetables, Arugula
and Cheese

SERVES 4

RICE PILAF: FOOD ST YLING BY ROSCOE BETSILL; PROP ST YLING BY ANGHARAD BAILEY. SALMON: FOOD ST YLING BY CYD RAF TUS MCDOWELL; PROP STYLING BY ROBYN GLASER.

1 cup pink lentils Four 8-ounce salmon fillets

1½ cups white wine

2 bay leaves
A few sprigs dill and parsley, tied
with twine, plus a couple of
tablespoons chopped

1 lemon, sliced, plus the juice of
1 lemon
Salt and pepper

1 rounded teaspoon dijon mustard
½ red onion, finely chopped
¹⁄³ seedless cucumber, finely
chopped
Warm crusty french rolls and butter,
for serving

Preheat the oven to 350°. Place the lentils in a medium saucepan with 3 cups water. Bring to a boil and cook over medium-low heat until just tender but with a bite remaining, 8 to 10 minutes; drain.

2 tablespoons butter ½ cup orzo pasta or broken spaghetti

1 tablespoon EVOO (extra-virgin olive oil)

1 bunch asparagus, trimmed and chopped into 1-inch pieces on an angle

1 carrot, cut into short matchsticks 2 shallots, chopped

2 cloves garlic, chopped Salt and pepper

2½ cups chicken or vegetable stock 1 cup long-grain white rice

1 tablespoon lemon zest, plus the juice of ½ lemon

1 tablespoon chopped fresh thyme
1 bunch arugula, chopped
About 1 cup grated parmigiano-
reggiano cheese

Melt the butter in a medium pot over medium-high heat. Add the pasta and cook until nutty and deep golden-brown.

Place the salmon in a shallow, ovenproof skillet with the wine, bay leaves, dill and parsley sprigs and sliced lemon; season with salt and pepper. Add enough water to just come to the top of the fish, but do not cover. Bring to a boil, then transfer the salmon to the oven and poach until opaque, about 15 minutes.

In a large bowl, combine the lemon juice with the mustard. Whisk in the EVOO and season with salt and pepper. Add the chopped dill and parsley, the onion, cucumber and lentils; toss to combine.

Remove the fish from the poaching liquid. Serve the salmon fillets with the lentil salad, rolls and butter.

Add the EVOO, 1 turn of the pan, then the asparagus, carrot, shallots and garlic; season with salt and pepper. Cover and cook to sweat the vegetables a bit, stirring occasionally, for 5 minutes. Stir in the stock, rice, lemon zest, thyme and browned pasta and bring to a boil. Cover the pot, lower the heat and simmer until the rice is just tender, 16 to 18 minutes. Fold in the arugula, then stir in the lemon juice and cheese.